Vinegar is a liquid consisting of about 5–20% ascetic acid (CH3COOH), Water and other trace chemicals, which may include flavourings. The acetic acid is produced by the fermentation of ethonal byascetic acid and bacteria
Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today.
Commercial vinegar is produced either by a fast or a slow fermentation processes. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria.
Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days.
Apple Cider Vinegar - What is it?
Vinegar has been used in cuisine and medicine since ancient times. Ancient Assyrian writings (some of the worlds oldest known texts) refer to vinegar being used to treat earache. Hippocrates, often dubbed the father of modern medicine, is known to have prescribed vinegar during the C4th BC. It is referred to in many religious and historical texts as a cure for all manner of ailments.
Apples are well known to be extremely good for us, containing all manner of beneficial nutrients, including pectin, vitamins, fibre and minerals, hence the expression "an apple a day keeps the doctor away". Many consider Apple Cider Vinegar to be the ultimate form of the apple, with many more benefits unlocked during the fermentation process.More and more New Zealand farm managers and animal owners have come to realise the benefits of using Cider Vinegar for dairy cows, horses, sheep, cattle, poultry, pigs for all animal health, an economic and sustainable practice.
Many of the Apple Cider Vinegars that you will find in the health food shops and supermarkets have been pasteurised and filtered. This destroys and removes the 'Mother' (a ball of living enzymes that floats in the vinegar), and other nutrients making it pretty much useless for anything other than a table condiment. Also many of these vinegars are made from apples grown using harmful chemical fertilizers and pesticides.
Our vinegar is in its natural state, meaning that the 'Mother' is intact. This ball of beneficial living enzymes is rammed with goodness , and is largely responsible for many of the beneficial properties of the vinegar. You can get the 'Mother' in your bottle to grow by leaving it the sunlight.
Prenzels Infused Oils will be listed shortly.